Twice-Baked Potatoes With Greek Yogurt

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
347
FAT
71%
CHOL
35%
SOD
3%

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Ingredients for 8 servings

4 russet potatoes (3 pounds), pricked all over with a fork

4 ounces (1 stick) unsalted butter

3/4 cup heavy cream

2 cups reduced-fat (2 percent) Greek yogurt, room temperature

2 tablespoons minced fresh chives, plus 2-inch pieces for garnish (optional)

Coarse salt and freshly ground pepper

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